Beet Red Velvet Cupcakes
Beet Red Velvet Cupcakes
These are nourishing, naturally vibrant cupcakes made with roasted beets, whole wheat pastry flour, and creamy yogurt — with no butter, no buttermilk, and absolutely no food coloring. Moist, chocolatey, and topped with your favorite frosting, they taste indulgent while giving your body something to love back.
Ingredients
Wet Ingredients:
- 3 medium beets roasted, peeled, and puréed – see instructions
- ½ cup 120 ml neutral oil (such as avocado, grapeseed, or canola)
- 1 cup 240 g plain whole milk yogurt (divided)
- Juice of 1 large lemon
- 2 teaspoons white vinegar
- 1½ teaspoons vanilla extract
- 3 eggs
- 1¾ cups 350 g granulated sugar
Dry Ingredients:
- 2 cups 200 g whole wheat pastry flour
- 3 tablespoons 24 g Dutch-process cocoa powder
- 1⅛ teaspoons 6 g baking powder
- ½ teaspoon 3 g baking soda
- 1 teaspoon 6 g salt
Instructions
Roast & Purée the Beets:
- Preheat oven to 375°F (190°C). Wrap washed beets in foil and roast for 1 hour 15 minutes or until fork-tender. Cool, peel, and purée in a food processor until smooth. Measure 1 cup and set aside.
Preheat Oven & Prepare Pans:
- Reduce oven to 350°F (175°C). Line muffin tins with paper cupcake liners.
Make the Beet Mixture:
- In the food processor, combine the beet purée with ¾ cup yogurt, lemon juice, vinegar, and vanilla. Blend until smooth.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In a separate large mixing bowl, whisk together oil, remaining ¼ cup yogurt, sugar, and eggs until smooth.
- Combine the Batter:
- Alternately add the dry ingredients and the beet-yogurt mixture into the wet ingredients, beginning and ending with dry. Stir gently just until no flour streaks remain. Do not overmix.
Bake:
- Divide batter evenly among cupcake liners (filling each about ¾ full). Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Frost:
- Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before frosting and garnishing.
Video
Notes
Why You’ll Love These Superfood Cupcakes
- Beautiful natural red hue from real roasted beets
- Moist texture with a lightly tangy, chocolatey flavor
- Made with whole wheat pastry flour for added fiber and nutrients
- Sweet enough for dessert, wholesome enough for anytime indulgence
Health Benefits
- Beets are rich in fiber, folate, and betalains, which support heart health and reduce inflammation
- Yogurt adds gut-friendly probiotics and calcium while keeping the crumb tender
- Whole wheat pastry flour brings B vitamins, minerals, and complex carbs — without compromising texture
- Oil instead of butter cuts saturated fat while maintaining moistness
- Every ingredient works in harmony to create a treat that’s both comforting and nutrient-dense
Small Swaps, Big Impact
By swapping just a few ingredients — butter for oil, buttermilk for yogurt, refined flour for whole wheat pastry — you’re making something that feels indulgent but fuels your body, too. These cupcakes are proof that dessert can be joyful, satisfying, and part of a balanced, feel-good lifestyle.
